Fresh Seafood: The DLM Difference

  • POSTED Sep 30th, 2021
  • BY Jack Gridley

FRESH SEAFOOD STARTS WITH TRUST

Everyone says their seafood is “fresh” to the point that the word has almost lost its meaning. Our definition of the word is one we stand behind and is one of the building blocks that has elevated our Seafood department over the years.

It comes down to time spent out of water and there are several ways that we keep that time to a minimum. One of those ways is by buying it direct. At DLM, we go straight to the fishing co-ops that practice sustainable techniques to ensure wild fish for years to come and fishing farms that are raising seafood the right way. By doing so, it takes days off the travel time and fish is delivered to our stores faster when it doesn’t have to spend time in warehouses or go through distributors.

The time spent out of water also is reduced by choosing to air freight our fish often instead of having it travel by truck. It costs more, but it results in drastically less time out of water. And that’s a difference that we believe you can taste. You’ll also notice a constant stream of new fish in our seafood case, a true reflection of what’s in season. This is the product of constant communication and good working relationships that our fishmongers have with our fish providers.

With the Lenten season in full swing, check with us often as we’ll be featuring a vast selection of seasonal catches as they are available. In addition to a variety of shellfish, such as oysters, mussels, and wild-caught shrimp, we’re looking forward to an abundance of Alaska cod and halibut, as well as Atlantic and organic farm-raised salmon. Remember, your DLM fishmonger is your friend!

"When I walk in the door for work, my mind-set instantly goes to a portion of the DLM Mission Statement that says 'To make our customers happy by providing Honestly Better® food & service—every time.' ... I know that trust is so important, and it makes me proud to be able to deliver answers because we get the best, allowing us to serve the best." -- Michael Kirkland, DLM Washington Square Fishmonger

MAKE COOKING WITH SEAFOOD EXCITING

Whether you’re in the mood to grill, bake, poach, or broil, cooking fresh seafood doesn’t have to be intimidating! Our fishmongers here at DLM are a wealth of information—just ask. DLM’s Culinary Director Chef Carrie also been hard at work in the kitchen coming up with some exciting recipes to share with you so you can be set up for success when it comes to cooking seafood. Some of our wonderful Certified Specialists of Wine also have added their pairing recommendations for each dish. Enjoy!

Pan-Seared Halibut With Mushrooms & Brussels Sprouts

Wine Pairing: Chehalem Pinot Noir, Todd Templin, CSW, VP of Wine & Beer

Pan-Seared Halibut

Cioppino

Wine Pairing: La Caña Albarino, Teresa Kearney, CSW, WSQ Wine Consultant

Cioppino Recipe

Shrimp Scampi

Wine Pairing: Pieropan Soave Classico, George Punter, CSW, WSQ Wine&Beer Manager

Shrimp Scampi

Lobster Salad With Avocado & Grapefruit

Wine Pairing: Domaine Collin Crémant de Limoux Brut, Teresa Kearney, CSW, WSQ Wine Consultant

Lobster Salad

Mussels & Chorizo

Wine Pairing: Camino Roca Altxerri Getariako Txakolina, Todd Templin, CSW, VP of Wine&Beer

Mussels & Chorizo

Sheet Pan Salmon With Maple, Miso, & Green Beans

Wine Pairing: Domaine Robert Klingenfus Vin d’Alsace Pinot Gris, Teresa Kearney, CSW, WSQ Wine Consultant

Sheet Pan Salmon

Easy Herb-Encrusted Salmon

Wine Pairing: Bouchard Père&Fils Pinot Noir Bourgogne Rouge, George Punter, CSW, WSQ Wine & Beer Manager

Herb-Encrusted Salmon

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